Grind the speculoos using a rolling pin. Melt the butter and mix it with the speculoos. Place a stainless steel frame on a plate with a sheet of baking paper. Garnish the circle with speculoos, packing it tightly. Put in the fridge.
Pit the apricots and cut them into small pieces. Stew them over medium heat in a saucepan with 10cl of white Floc de Gascogne. Leave to cook for 10 minutes. Spread the apricot compote with Floc de Gascogne on the speculoos.
Soften the gelatin in a bowl of cold water. Beat the mascarpone with the sugar. Heat the cream and dissolve the well-drained gelatin in it. Add the cream to the mascarpone. Garnish the frame with the mascarpone mixture.
Leave the cheesecake to cool for a few hours.
Make the jelly. Soften the 2 gelatin sheets in a bowl of cold water. Meanwhile, gently heat 10cl of apricot juice and 15cl of Floc de Gascogne. Add the gelatin leaves and stir to dissolve them. Wait until the liquid is lukewarm before pouring it over the cheesecake. Leave to cool.
